Grandma Olga's Apple Strudel {splurge}

olga iphone1
olga iphone2

I had a drink with a friend the other night, finally catching up after months of phone tag.

We figured out that the last time we saw each other was back in February- and there was soooo much to discuss!

apple strudel mep

On the drive home, I began to think about just how fast time is going- how the past year of my life has seemed like the fastest so far.  And how so much has changed, in general.  Not only with me, but with the things that surround me- my family, my friends, the neighborhood, the world.

slovenian cookbook
melting butter

And I think that I embrace change pretty well; I welcome it.  Maybe because I get bored really fast?

So naturally, when I look back and think of all the change, I can't help but think of my 92 year old Grandma.

Ohhhh, the change she's seen!  It's mind-boggling.

apple strudel prep
apple strudel prep2

So with all the change; the change that we have little control over, the bits of change that I don't like, it comforts me to know that some things don't have to change.

apple strudel prep3
apple strudel rolled

Grandma Olga's Apple Strudel doesn't have to change even if everything else does.

Grandma Olga's Apple Strudel
olga and iphone

INGREDIENTS: (makes 1, 13” roll) 

  • 2# gala apples (about 4 medium), cored, peeled and sliced into 1/8” pieces
  • 1 sheet puff pastry
  • 4 tbsp. butter, melted
  • ¼ c. breadcrumbs
  • ½ t. cinnamon
  • 1 tbsp. sugar
  • 1/3 c. chopped walnuts (raw)
  • powdered sugar to coat, optional

To start:

-Preheat oven to 350° F.
-Remove puff pastry from freezer and allow to thaw at room temperature while prepping filling.
-Have ready a large sheet tray lined with parchment paper and lightly sprayed with cooking oil.
-Melt the butter- either on stovetop or in the microwave.
-Mix the cinnamon and sugar together. -Core and peel apples. (If you don’t have a corer, just peel the apples).  You should end up with approximately 10 oz. of finished apples.
-Slice the apples into 1/8” pieces and reserve (they don’t have to be perfect).

To finish:

-Place the pastry dough on a cutting board.  The dough should be cold but pliable.
-Roll the puff pastry thinner, creating a 15” (lengthwise) rectangle.
-Brush the dough with the melted butter, leaving a 1” gap around the perimeter.  You will have some remaining butter for the top.
-Sprinkle the buttered section with breadcrumbs, half of the cinnamon-sugar mixture and then the walnuts.
-Layer the apples, creating a long rectangle down the center, leaving the ends free.
-Sprinkle with additional cinnamon-sugar (I saved a little extra for the top).
-Roll the dough over the apples, creating a long log; tuck the ends under.
-Carefully transfer to sheet tray.
-Brush the roll with the remaining melted butter and cut 4 to 5 diagonal slits across the top.  Sprinkle with any remaining cinnamon-sugar (optional).
-Bake for 40-45 minutes or until golden–brown.
-Cool to room temperature and sprinkle with powdered sugar.